Citrus Trout Delight

Whole trout rubbed with lemon inside and out, laid over a bed of sliced onion rings, surrounded by fresh orange sections, and baked covered in a casserole with white wine. The steam from the wine and citrus juices keeps the fish incredibly moist while infusing it with bright, clean flavor.

Rubbing the trout with a cut lemon before seasoning does two things: the acid firms the surface slightly for better texture, and the lemon oils left behind perfume the fish as it bakes.

The onion rings on the bottom serve as a natural rack, lifting the trout off the casserole floor so it cooks evenly instead of stewing in its own juices.

Kitchen Tips

• Make sure the trout is thoroughly cleaned and patted dry before rubbing with lemon. Moisture on the surface prevents the seasoning from sticking.
• Cover the casserole tightly with foil. Any gaps let steam escape and dry out the fish.
• The fish is done when the flesh flakes easily with a fork and pulls away from the bone.
• Spoon the citrus pan juices over each portion when serving. That broth is too good to leave behind.

Variations

• Add thin lemon slices inside the cavity of the fish before baking for even more citrus intensity.
• Use grapefruit sections instead of orange for a more tart, bitter citrus note.
• Scatter fresh herbs like dill or tarragon over the fish before sealing with foil.